Ready in about an hour with just 10 minutes of prep, this blueberry cobbler is sweetened with honey and baked with a rustic, buttermilk biscuit-style topping. As it bakes, the fresh blueberries become juicy and glossy while the topping turns golden and tender. Served warm with a scoop of vanilla ice cream, this summer dessert is simple, comforting, and perfect for blueberry season.

Hey there, and welcome back, friends.

You are in for a juicy blueberry treat!

There’s something so comforting about a cobbler made with fresh summer fruit. I love watching the fruit bubble away while it bakes and smelling the scent of it as it fills my kitchen. It’s worth turning on the oven, plus it only takes about 30 minutes to bake.

I’ve always loved blueberries and blueberries have a way of making a dessert feel homey in the best way! This blueberry filling is sweetened with honey and bakes into a yummy, jammy filling that’s sweet, juicy, and full of blueberry flavor. 

Of course, a classic cobbler is topped with a rustic buttermilk biscuit topping. This one takes about 10 minutes to whip together. It’s flaky, tender, and has hints of lemon zest to pull out the blueberry flavor.

This is the kind of dessert that begs to be served warm with a big scoop of vanilla ice cream. Every bite is comforting and bursting with juicy blueberry goodness!!!

Before we begin baking, we need to go over a few tips so we can make the best blueberry cobbler. I’ve learned a few tricks over the years and I always want to share them with you.

For the best filling, I highly recommend using fresh blueberries if possible. Frozen blueberries tend to release more moisture as they bake, which can keep the biscuit topping from setting properly. If you only have frozen blueberries, I recommend thawing them fully, then draining off any accumulated liquid before using them in the recipe. 

You can make the cobbler with milk instead of buttermilk. Since milk isn’t quite as thick as buttermilk, you will most likely only need to use 6 to 7 tablespoons total. If you’d like to make your own buttermilk, add ½ tablespoon of white vinegar to a ½-cup measure, then fill it the rest of the way with whole milk. Let it sit for 10-15 minutes in the fridge before using it in the recipe.

If you don’t have honey on hand, you can use an equal amount of maple syrup in place of the honey. Keep in mind that it will impart a maple flavor in the cobbler. Honey gives it a light, summery taste, whereas maple syrup would be perfect for a Fall dessert.

Ingredients

• fresh blueberries
• cornstarch 
• fresh lemon juice
• vanilla bean paste
• honey
• all-purpose flour
• baking powder
• sea salt
• lemon zest 
• unsalted butter
• buttermilk
• granulated sugar

How to Make Blueberry Cobbler

Preheat the oven to 400 degrees. Mix the blueberries, cornstarch, lemon juice, vanilla, and honey in a large bowl. Make sure the berries are evenly coated in the cornstarch and honey.

Then pour them into a 2-quart (or larger) baking dish.

Add the flour, baking powder, and sea salt to a bowl. Whisk to combine, then mix in the lemon zest.

Add the cold diced butter and cut it in with a pastry blender or fork until the mixture looks like coarse crumbs. Stir in the buttermilk and honey until the dough just comes together.

Drop spoonfuls of the biscuit topping evenly over the surface of the blueberries, using the back of the spoon to smooth them out as needed. The entire surface of the blueberries doesn’t need to be covered, but the dough should be in a roughly even layer so that it bakes evenly.

Brush the top with some buttermilk and sprinkle with sugar.

Bake the cobbler in the preheated oven for 25-30 minutes until the topping is golden. Remove from the oven, cover with foil, then bake for an additional 10-15 minutes until the topping is baked through and the juices are bubbling. If you stick a toothpick in the biscuit topping, it should come out clean.

Cool the cobbler for about 15-20 minutes before serving to allow the juices to thicken. Serve with vanilla ice cream if desired. 

How to Store

Cover the leftover homemade blueberry cobbler and keep it stored in the fridge for up to 3-4 days. 

More Blueberry Recipes

• Blueberry Crumb Cake
• Blueberry Sour Cream Coffee Cake
• Blueberry Peach Crumble
• Blueberry Crumble with a Browned Butter Oat Topping
• Blueberry Crumb Bars

What do you think of this comforting homemade blueberry cobbler recipe? What would you serve with this cobbler? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer baking, friends!

Blueberry Cobbler Recipe

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Yield: 8 servings

Honey Sweetened Blueberry Cobbler

Ready in about an hour with just 10 minutes of prep, this blueberry cobbler is sweetened with honey and baked with a rustic, buttermilk biscuit-style topping.

Prep Time 10 minutes

Cook Time 45 minutes

Additional Time 20 minutes

Total Time 1 hour 15 minutes

Ingredients

For the blueberries:

Toggle ingredient group

• 6 cups fresh blueberries, about 2 pounds
• 3 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• 2 teaspoons vanilla bean paste
• ¼ cup honey

For the biscuit topping:

Toggle ingredient group

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 2 teaspoons lemon zest
• ½ cup cold unsalted butter, diced
• ½ cup cold buttermilk, plus extra for brushing the top
• ¼ cup honey
• 1-2 tablespoons granulated sugar, for sprinkling on top

Optional for serving:

Toggle ingredient group

• Vanilla ice cream

Instructions

1. Preheat the oven to 400 degrees. Mix the blueberries, cornstarch, lemon juice, vanilla, and honey in a large bowl. Make sure the berries are evenly coated in the cornstarch and honey, then pour them into a 2-quart (or larger) baking dish.
2. Add the flour, baking powder, and sea salt to a bowl. Whisk to combine, then mix in the lemon zest. Add the cold diced butter and cut it in with a pastry blender or fork until the mixture looks like coarse crumbs. Stir in the buttermilk and honey until the dough just comes together.
3. Drop spoonfuls of the biscuit topping evenly over the surface of the blueberries, using the back of the spoon to smooth them out as needed. The entire surface of the blueberries doesn't need to be covered, but the dough should be in a roughly even layer so that it bakes evenly. Brush the top with some buttermilk and sprinkle with sugar.
4. Bake the cobbler in the preheated oven for 25-30 minutes until the topping is golden. Remove from the oven, cover with foil, then bake for an additional 10-15 minutes until the topping is baked through and the juices are bubbling. If you stick a toothpick in the biscuit topping, it should come out clean.
5. Cool the cobbler for about 15-20 minutes before serving to allow the juices to thicken. Serve with vanilla ice cream if desired. 
6. Cover leftovers and store them in the refrigerator. Enjoy within 3-4 days. 

Notes

• The baking dish I used for testing is a 2 quart dish that is approximately 10 x 7 ½ inches and 2 ½ inches deep. I recommend using something of similar size that has at least a 2 quart capacity.

• In order to make sure the biscuit topping bakes all the way through and doesn’t have any raw spots on the bottom, the baking is done in two steps. The cobbler bakes for 30 minutes, then the top is covered with foil to prevent it from burning and the cobbler is baked for an additional 10-15 minutes.
• The cobbler will be super juicy right out of the oven so I found that letting it rest for 15-20 minutes before serving allowed the blueberry juices to thicken. This makes serving and eating much easier and the cobbler filling less runny. 
• Cornstarch helps thicken the blueberry juices and keeps the cobbler from being runny. I do not recommend swapping it out for another ingredient. 
• The biscuit topping should be kept as cold as possible so that it puffs up once it enters the heat of the oven rather than melting. I recommend using butter and buttermilk straight from the fridge and touching the dough with your hands as little as possible. The biscuit topping dough will be shaggy but if it seems too soft or like the butter is already starting to melt, pop it in the fridge for about 15-20 minutes before proceeding with the recipe. 
• I prefer the flavor of vanilla bean paste with the honey but you can use an equal amount of vanilla extract if you don’t have any on hand.

FAQs

Can I use frozen blueberries instead of fresh blueberries? I recommend using fresh blueberries here because frozen blueberries will release a lot more moisture and keep the biscuit topping from setting properly. If you only have frozen blueberries, I recommend thawing them fully, then draining off any accumulated liquid before using them in the recipe. 

Can I use milk instead of buttermilk? Yes, you can make the cobbler with milk instead of buttermilk. Since milk isn’t quite as thick as buttermilk, you will most likely only need to use 6 to 7 tablespoons total. If you’d like to make your own buttermilk, add ½ tablespoon of white vinegar to a ½-cup measure, then fill it the rest of the way with whole milk. Let it sit for 10-15 minutes in the fridge before using it in the recipe.

Can I use maple syrup instead of honey? Yes, you can use an equal amount of maple syrup in place of the honey. Keep in mind that it will impart a maple flavor in the cobbler.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 529Total Fat: 13gSaturated Fat: 8gUnsaturated Fat: 5gCholesterol: 34mgSodium: 362mgCarbohydrates: 95gFiber: 6gSugar: 33gProtein: 9g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Honey Sweetened Blueberry Cobbler appeared first on A Classic Twist.

This strawberry vanilla bean tres leches cake is a summery take on the milk-soaked classic treat. Perfect as a make-ahead dessert, the light and airy vanilla bean sponge is soaked in a strawberry-flavored milk mixture for several hours. Finished with a layer of vanilla bean whipped cream and juicy macerated strawberries, this moist and delightful cake is perfect for any spring and summer gathering!

Hey there, and welcome back, friends.

You are in for a summery treat!

If you love a classic tres leches cake, this strawberry tres leches cake version is such a lovely twist for the warmer months.

The base of this cake is a soft vanilla bean sponge that’s designed to soak up all that delicious strawberry flavor. This sponge cake is allowed to slowly soak up the homemade strawberry-infused milk mixture, which transforms it into that signature tres leches texture!

It does take a few hours of preparation to make this cake, but it is worth all of the waiting time. Since the magic is in allowing this sponge cake to absorb the strawberry milk, it makes it a great make-ahead cake. This cake literally gets better the longer it sits!

This is a simple cake recipe to make that involves sponge cake, strawberry milk, whipped cream, and a strawberry topping. The strawberry milk can be made with fresh or frozen strawberries.

Then the sponge cake is topped with whipped cream and fresh strawberries that are macerated. When the berries are macerated, they release their juices and become beautifully glossy and flavorful, adding a bright and juicy contrast to the cake underneath.

This cake is a stunner and would be perfect to serve at summer get-togethers, weeknights, or any occasion you’re craving strawberries.

Ingredients

• all-purpose flour
• sea salt
• baking powder
• a few large eggs
• granulated sugar & powdered sugar
• vanilla bean paste
• whole milk & heavy whipping cream
• fresh strawberries
• evaporated milk
• sweetened condensed milk
• zest from a lemon

How to Make Tres Leches Cake with Strawberries

Preheat the oven and make sure there’s a rack in the center of the oven. Grease a rectangular baking pan with cooking spray.

Whisk together the flour, sea salt, and baking powder in a bowl, then set aside.

Add the eggs, sugar, and vanilla bean paste to the bowl of a stand mixer. Mix with the whisk attachment starting on low, working up to medium-high as the mixture gains volume. Whisk on medium-high for 6-8 minutes until the mixture thickens, turns pale yellow, and has more than doubled in volume.

Reduce the speed to low and gradually add about half of the dry ingredients, mixing until mostly combined, then gradually add the milk. Mix until mostly combined, then gradually add the remaining dry ingredients.

Mix until just combined, and there are no longer any streaks of flour remaining. Make sure not to overmix because you don’t want to knock all of the air out of the batter.

Pour the batter into the greased pan and gently spread it into an even layer. Bake the cake on the center rack of the preheated oven until golden on top, about 25 minutes, and it is pulling away from the sides of the pan, and a tester inserted into the middle comes out clean.

Place the pan on a cooling rack and allow the cake to cool fully, about an hour. 

When the cake has cooled, make the strawberry milk mixture. Add the strawberries and whole milk to a blender. Blend on high until very smooth. Add the evaporated milk and sweetened condensed milk and blend until combined. 

Use a skewer to poke holes all over the top of the cake. Space the rows of holes about half an inch apart.

Pour the strawberry milk mixture over the top of the cake. Cover and refrigerate the cake for a minimum of 4 hours or overnight until all of the milk mixture has been absorbed. 

Once the cake is in the fridge, make the macerated strawberries. Combine the strawberries with the sugar and lemon zest. Let them sit at room temperature for 15-20 minutes until juicy, then stir once more, cover, and place in the fridge with the cake. 

When ready to serve, add the cold heavy whipping cream, powdered sugar, and vanilla bean paste to the bowl of a stand mixer fitted with the whisk attachment. Whip on low, gradually working up to medium-high as the cream gains volume. Whip on medium-high for a few minutes or until medium peaks form.

Spread the whipped cream over the top of the cake, then spoon over some of the macerated strawberries.

Slice and serve the cake with the extra macerated strawberries on the side. 

How to Store

Cover any leftovers and keep them in the fridge. Make sure to enjoy them within 3-4 days. 

More Strawberry Recipes

• Strawberry Sheet Cake
• Strawberry Fool with Mascarpone
• Strawberry Tiramisu
• Strawberry Trifle
• Strawberry Shortcake Cupcakes

What do you think of this amazing strawberry vanilla bean tres leches cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Strawberry Tres Leches Cake Recipe

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Yield: 12 servings

Strawberry Vanilla Bean Tres Leches Cake

Prep Time 30 minutes

Cook Time 28 minutes

Additional Time 5 hours

Total Time 5 hours 58 minutes

Ingredients

For the cake:

Toggle ingredient group

• 1 ½ cups all-purpose flour
• ½ teaspoon sea salt
• 2 teaspoons baking powder
• 4 large eggs, at room temperature
• 1 cup granulated sugar
• 1 ½ teaspoons vanilla bean paste
• ½ cup whole milk, at room temperature

For the strawberry milk:

Toggle ingredient group

• 1 cup diced strawberries
• ½ cup whole milk
• 1 12-ounce can evaporated milk
• 1 14-ounce can sweetened condensed milk

For the macerated strawberries and whipped cream:

Toggle ingredient group

• 1 pound strawberries, hulled & quartered
• ¼ cup granulated sugar
• 1 medium lemon, zested
• 2 cups heavy whipping cream, cold
• ¼ cup powdered sugar
• 1 1 ½ teaspoons vanilla bean paste

Instructions

1. Preheat the oven to 350 degrees and make sure there’s a rack in the center of the oven. Grease a 13x9x2-inch baking pan with cooking spray.
2. Whisk together the flour, sea salt, and baking powder in a bowl then set aside.
3. Add the eggs, sugar, and vanilla bean paste to the bowl of a stand mixer. Mix with the whisk attachment starting on low, working up to medium high as the mixture gains volume. Whisk on medium high for 6-8 minutes until the mixture thickens, turns pale yellow, and has more than doubled in volume.
4. Reduce the speed to low and gradually add about half of the dry ingredients, mixing until mostly combined, then gradually add the milk. Mix until mostly combined then gradually add the remaining dry ingredients. Mix until just combined and there are no longer any streaks of flour remaining. Make sure not to overmix because you don’t want to knock all of the air out of the batter.
5. Pour the batter into the greased pan and gently spread it into an even layer. Bake the cake on the center rack of the preheated oven for 22-28 minutes until golden on top, pulling away from the sides of the pan, and a tester inserted into the middle comes out clean. Place the pan on a cooling rack and allow the cake to cool fully, about 1 to 1 ½ hours. 
6. When the cake has cooled, make the strawberry milk mixture. Add the strawberries and whole milk to a blender. Blend on high until very smooth. Add the evaporated milk and sweetened condensed milk and blend until combined. 
7. Use a skewer to poke holes all over the top of the cake. Space the rows of holes about 1/2 -inch apart. Pour the strawberry milk mixture over the top of the cake. Cover and refrigerate the cake for a minimum of 4 hours or overnight until all of the milk mixture has been absorbed. 
8. Once the cake is in the fridge, make the macerated strawberries. Combine the strawberries with the sugar and lemon zest. Let them sit at room temp for 15-20 minutes until juicy, then stir once more, cover, and place in the fridge with the cake. 
9. When ready to serve, add the cold heavy whipping cream, powdered sugar, and vanilla bean paste to the bowl of a stand mixer fitted with the whisk attachment. Whip on low, gradually working up to medium high as the cream gains volume. Whip on medium high for about 2-3 minutes or until medium peaks form.
10. Spread the whipped cream over the top of the cake then spoon over some of the macerated strawberries. Slice and serve the cake with the extra macerated strawberries on the side. 
11. Cover any leftovers and keep them in the fridge. Make sure to enjoy them within 3-4 days. 

Notes

• For the most reliable results for the cake, I recommend using a metal baking pan rather than a ceramic baking dish. 

• A hand mixer can be used in place of a stand mixer. Use the beaters for both the cake batter and the whipped cream. 
• A half pound of strawberries will yield about 1 cup once hulled and diced for the strawberry milk.

Recipe Tips and Testing Notes

• It might look like a long time to beat the eggs and sugar together but it’s necessary in order to build volume! Without this step, the cake will be flat and dense rather than light and spongy.
• I tested the cake by adding all of the strawberry milk mixture at once and gradually adding 1 cup at a time over the course of about 1 hour. Neither made a difference in the final result. The amount of time that you let the milks soak into the cake is more important than how gradually you add the milks to the cake.
• Once you add the strawberry milk mixture, make sure to allow for at least 4 hours for the cake to absorb the milks. I found that in testing, there was still a little left on top and on the sides that hadn’t soaked in at the 4 hour mark, but after resting overnight, all of the milk had been absorbed. 
• The eggs and milk must be at room temperature before using them to make the cake batter. Room temperature eggs whip up and gain volume much, much faster than cold eggs. The batter will also have a more even texture when all of the ingredients are at room temperature, which means it will bake evenly. 
• The cake and macerated strawberries can be made 1-2 days in advance but I recommend making and adding the whipped cream right before serving as it tends to deflate in the fridge over time. 
• For the best vanilla flavor, I recommend using vanilla bean paste in both the cake and the whipped cream. 
• Use the heavy whipping cream straight from the fridge as it needs to be cold in order to whip properly. 

FAQs

Can I use frozen strawberries? You can use thawed frozen strawberries in the strawberry milk but I recommend using fresh strawberries for the macerated strawberry topping for the best flavor and texture. 

Can I make this tres leches cake ahead of time? Absolutely! This cake requires a minimum of 4 hours of chilling time in the fridge in order to allow the strawberry milk mixture to fully absorb. As long as it is covered, it can rest in the fridge for 1-2 days before being served. 

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 375Total Fat: 18gSaturated Fat: 11gUnsaturated Fat: 7gCholesterol: 114mgSodium: 244mgCarbohydrates: 49gFiber: 2gSugar: 38gProtein: 6g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Strawberry Vanilla Bean Tres Leches Cake appeared first on A Classic Twist.

This chocolate espresso icebox cake is rich, creamy, and comes together with just 20 minutes of prep time! A whipped espresso mascarpone cream is layered with chocolate graham crackers and then chilled overnight in the refrigerator. The chilling time allows the graham crackers to soften and create a lovely, cake-like texture. Finished with dark chocolate shavings, this easy no-bake dessert is as elegant as it is effortless.

If you love low-effort desserts, this one is perfect for you! It takes as few as 20 minutes to whip up, plus a little chill time, and you don’t even need to do any baking!

It’s the perfect summer dessert that the whole family will love, and it’s fancy enough to serve at parties.

Are you in love with espresso and chocolate just as much as I am? I can’t get enough. I’ve paired them together in past desserts like these Espresso Chocolate Donuts, Espresso Chocolate Macarons, Dark Chocolate Mocha Mousse Cake, and Mocha Cheesecake.

The ice cream filling is made with a cloud-like mascarpone filling mixed with whipping cream, a little sugar, and espresso. It’s lightly sweet with a hint of coffee flavor that balances out the rich dark chocolate.

If you don’t have any mascarpone cheese on hand, it can be substituted with cream cheese, but it will yield a tangier flavor closer to cheesecake, which is still delicious!

This chocolate icebox cake is finished off with dark chocolate shavings. It gives it a fancy look, but we both know how little effort this dessert took!

I hope you enjoy making this at any time of the year, but especially on a hot summer day. It’s perfect for those chocolate cravings!

Ingredients

• heavy whipping cream
• espresso powder
• mascarpone cheese
• granulated sugar
• vanilla extract
• chocolate graham crackers
• dark chocolate bar

How to Make Chocolate Espresso Icebox Cake

Line an 8-inch square baking pan or dish with parchment, leaving an overhang on all sides. Secure the sides with binder clips if desired.

Add the whipping cream and espresso powder to the bowl of a stand mixer. Whisk to encourage the espresso powder to dissolve. Once it is mostly dissolved, add the mascarpone, sugar, and vanilla extract. Use the whisk attachment and mix on low for 1-2 minutes, or until the mixture begins to thicken.

Then, gradually increase the speed to medium-high. Whip until very thick and creamy, about 2 minutes.

Spread a skinny layer of the espresso cream on the bottom of the lined pan (this will help the graham crackers adhere).

Then place a single layer of graham crackers on top.

Spread ¼ of the espresso cream evenly over the graham crackers in a layer using an offset spatula, followed by another layer of graham crackers. Repeat this process 3 more times, ending with a layer of cream on top.

You should end up with 4 total layers of graham crackers. Cover the top with clingfilm and chill overnight, for at least 12 hours.

When you’re ready to serve the cake, remove it from the fridge. Use parchment to lift out the cake and place it on a platter or board.

Use a vegetable peeler to shave off pieces of chocolate along the outer edges of the chocolate bar, then scatter them over the top of the cake.

Slice into eight equal pieces and serve immediately. Keep leftovers covered and chilled.

How to Store

You can prepare this icebox cake up to 3 days in advance. After 4 days, you can move leftovers to the freezer where they will keep for up to 2 months.

Leftovers may be frozen for up to 2 months. Allow them to sit at room temperature for 15-20 minutes before enjoying.

More Homemade Ice Cream Recipes

• Chocolate Chip Cookie Dough Ice Cream Cake
• Peanut Butter Chocolate Ice Cream Cake
• Birthday Ice Cream Cake
• Strawberry Cheesecake Ice Cream
• Blueberry Cheesecake Ice Cream

What do you think of this amazing chocolate espresso icebox cake recipe? What would you serve with a slice of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer, friends!

Chocolate Espresso Icebox Cake Recipe

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No Ratings

Yield: 8 servings

Chocolate Espresso Icebox Cake

This chocolate espresso icebox cake is rich, creamy, and comes together with just 20 minutes of prep time! A whipped espresso mascarpone cream is layered with chocolate graham crackers then chilled overnight in the fridge. The chilling time allows the graham crackers to soften and create a lovely, cake-like texture. Finished with dark chocolate shavings, this easy no-bake dessert is as elegant as it is effortless.

Prep Time 20 minutes

Cooling Time 12 hours

Total Time 12 hours 20 minutes

Ingredients

• 2 cups heavy whipping cream, cold
• 2 tablespoons espresso powder
• 16 ounces mascarpone cheese, cold
• ½ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 box chocolate graham crackers
• 1 dark chocolate bar, about 2-3 ounces

Instructions

1. Line an 8-inch square baking pan or dish with parchment, leaving an overhang on all sides. Secure the sides with binder clips if desired.
2. Add the whipping cream and espresso powder to the bowl of a stand mixer. Whisk to encourage the espresso powder to dissolve. Once it is mostly dissolved, add the mascarpone, sugar, and vanilla extract. Use the whisk attachment and mix on low for 1-2 minutes, or until the mixture begins to thicken. Then, gradually increase the speed to medium-high. Whip until very thick and creamy, about 2 minutes.
3. Spread a skinny layer of the espresso cream on the bottom of the lined pan (this will help the graham crackers adhere), then place a single layer of graham crackers on top. Spread ¼ of the espresso cream evenly over the graham crackers in a layer using an offset spatula, followed by another layer of graham crackers. Repeat this process 3 more times, ending with a layer of cream on top. You should end up with 4 total layers of graham crackers. Cover the top with clingfilm and chill overnight, for at least 12 hours.
4. When you’re ready to serve the cake, remove it from the fridge. Use parchment to lift out the cake and place it on a platter or board. Use a vegetable peeler to shave off pieces of chocolate along the outer edges of the chocolate bar then scatter them over the top of the cake. Slice into 8 equal pieces and serve immediately.
5. Keep leftovers covered and chilled. Enjoy within 3-4 days.

Notes

I used most of one 12.2-ounce box of “fresh stack's chocolate graham crackers.

The squares were the perfect size for using in an 8-inch pan without having to break them apart to fit.

Leftovers may be frozen for up to 2 months. Allow them to sit at room temperature for 15-20 minutes before enjoying.

I highly recommend using an 8-inch baking pan or dish rather than a larger 9-inch one as this recipe is formulated to fill a standard 8-inch pan. If you use a 9-inch pan, you’ll have much thinner layers and will need to break the graham crackers to fit.

This dessert is best enjoyed straight from the fridge so plan accordingly. The longer it sits out at room temperature, the softer the espresso cream becomes.

If you prefer a really strong espresso flavor, increase the amount of espresso powder from 2 to 3 tablespoons total.

Ensure that both your mascarpone cheese and whipping cream are cold (i.e. straight out of the fridge). This will help them gain volume during whipping and produce a nice, thick cream.

During testing, I found that I preferred ½ cup of sugar to keep the dessert from being overly sweet, but if you prefer a sweeter flavor to balance the espresso, increase the sugar to ¾ cup total.

Is there a substitute for mascarpone cheese? In a pinch, you can use an equal amount of cream cheese, but it will yield a tangier flavor closer to cheesecake.

How far in advance can I make this icebox cake? You can make it up to 3 days in advance. After 4 days, you can move leftovers to the freezer where they will keep for up to 2 months.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 620Total Fat: 54gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 146mgSodium: 279mgCarbohydrates: 30gFiber: 1gSugar: 26gProtein: 5g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate Espresso Icebox Cake appeared first on A Classic Twist.

These raspberry lemon cream cheese danishes come together in under an hour, thanks to the convenience of store-bought puff pastry. Flaky puff pastry envelops a luscious cream cheese filling flavored with lemon zest and vanilla. Juicy fresh raspberries are nestled in the cream cheese filling, yielding a soft and jammy texture once baked. These bakery-style pastries are finished with a lemon glaze, adding a touch of tangy sweetness. 

Hey there, and welcome back, friends.

You are in for a sweet morning treat!

Did you know it’s easy to make cream cheese danishes at home??? My family loves it when I get creative in the kitchen and this recipe is fast becoming one of their favorites.

Some store-bought puff pastry makes this recipe easy to whip up at home. When I say it’s easy, I seriously mean like cutting the puff pastry into rectangles, then mixing a simple cream cheese filling, and then sprinkling on fresh raspberries kind of easy!

You end up with something that tastes like you bought it at a bakery! It’s flaky and delicious and takes less than an hour. What’s not to like?

When I was creating this recipe I knew I wanted to highlight the raspberry flavor so I added zested lemon to the cream cheese filling. It perfectly brings out that fresh raspberry flavor in every bite.

For this recipe, I suggest using only fresh raspberries. Unfortunately, frozen raspberries will release too much liquid while they are baking, making the danishes soggy.

But, you can use different berries if you do not have fresh raspberries. Fresh blueberries or blackberries would make a great substitute for raspberries.

If fresh berries are not available, jam makes a great substitute for raspberries. Use raspberry jam or your favorite berry jam. You can swirl a dollop of the jam into the cream cheese filling of each danish in place of fresh berries.

Ingredients

• sheet puff pastry
• a large egg & an egg yolk
• cream cheese
• granulated sugar
• vanilla bean paste or vanilla extract
• some cream or milk
• a lemon
• fresh raspberries
• powdered sugar

How to Make Raspberry Lemon Cream Cheese Danishes

Line a large baking sheet with parchment and clear out some space in your fridge or freezer for the baking sheet as you’ll need to chill the puff pastry before baking. 

Add the whole egg to a small bowl along with a splash of water and beat. This will be your egg wash for the pastry.

Line your work surface with parchment, then unfold or unroll the sheet of puff pastry. Cut it into six equal rectangles. Place the rectangles of pastry on the lined baking sheet.

Brush the egg wash around the outer 1/2-inch border of each rectangle of pastry.

Fold over the outer ½-inch of each pastry edge then gently press to adhere to create a border.

Place the puff pastry in the freezer to chill for about 10 minutes or in the fridge for about 25 minutes. While the puff pastry chills, preheat the oven.

Make the cream cheese filling by beating the cream cheese, egg yolk, granulated sugar, vanilla, cream, and some lemon zest for a few minutes until smooth and creamy. 

Once the puff pastry has chilled, remove it from the fridge/freezer. Divide the cream cheese filling between each pastry, spreading it into an even layer within the folded border.

Scatter a few raspberries on top of the cream cheese filling of each pastry.

Brush the outer edge of the pastry with the egg wash then sprinkle with sugar. 

Bake the danishes in the preheated oven until puffed and the edges are golden brown.

Cool the danishes on the sheet for at least 10 minutes.

While the danishes cool, whisk the powdered sugar with some of the lemon juice. You want a drizzleable consistency but not a runny one. Drizzle over the warm danishes then serve!

How to Store

Baked danishes will keep at room temperature in an airtight container for about 2 to 3 days. They will last 5 to 6 days in the fridge and can be rewarmed in a 350-degree oven for a few minutes. Danishes can be served warm or at room temperature.

More Sweet Breakfast Recipe Ideas

• Blackberry Buttermilk Scones with Lemon Glaze
• Lemon Baked Donuts with Poppyseeds
• Blueberry Flavored Dutch Baby Pancake
• Berry Croissant French Toast Bake
• Raspberry Sweet Rolls with Lemon Glaze

What do you think of this amazing homemade raspberry danish recipe? What would you serve with these danishes? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer baking, friends!

Raspberry Lemon Cream Cheese Danish Recipe

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Yield: 6 servings

Raspberry Lemon Cream Cheese Danish

These raspberry lemon cream cheese danishes come together in under an hour, thanks to the convenience of store-bought puff pastry. These bakery-style pastries are finished with a lemon glaze, adding a touch of tangy sweetness.

Prep Time 15 minutes

Cook Time 20 minutes

Chilling Time 25 minutes

Total Time 1 hour

Ingredients

• 1 sheet puff pastry, thawed according to package instructions
• 1 large egg + 1 egg yolk, at room temperature
• 4 ounces cream cheese, softened to room temperature
• ¼ cup granulated sugar, plus extra for sprinkling on the pastry
• 1 teaspoon vanilla bean paste, or vanilla extract
• 1 teaspoon cream or milk
• 1 medium lemon, zested and juiced
• 1 6-ounce container fresh raspberries
• ½ cup powdered sugar

Instructions

1. Line a large baking sheet with parchment and clear out some space in your fridge or freezer for the baking sheet as you’ll need to chill the puff pastry before baking. 
2. Add the whole egg to a small bowl along with a splash of water and beat. This will be your egg wash for the pastry.
3. Line your work surface with parchment, then unfold or unroll the sheet of puff pastry. Cut it into six equal rectangles. Place the rectangles of pastry on the lined baking sheet. Brush the egg wash around the outer 1/2-inch border of each rectangle of pastry. Fold over the outer ½-inch of each pastry edge then gently press to adhere to create a border. Place the puff pastry in the freezer to chill for 10 minutes or in the fridge for 20-25 minutes. 
4. While the puff pastry chills, preheat the oven to 400 degrees. Make the cream cheese filling by beating the cream cheese, egg yolk, granulated sugar, vanilla, cream, and 1 teaspoon of lemon zest for 1-2 minutes until smooth and creamy. 
5. Once the puff pastry has chilled, remove it from the fridge/freezer. Divide the cream cheese filling between each pastry, spreading it into an even layer within the folded border. Scatter a few raspberries on top of the cream cheese filling of each pastry. Brush the outer edge of the pastry with the egg wash then sprinkle with sugar. 
6. Bake the danishes in the preheated 400 degree oven for 16-20 minutes until puffed and the edges are golden brown. Cool the danishes on the sheet for 5-10 minutes.
7. While the danishes cool, whisk the powdered sugar with 3-4 teaspoons of the lemon juice. You want a drizzleable consistency but not a runny one. Drizzle over the warm danishes then serve!

Notes

• Baked danishes will keep at room temperature in an airtight container for about 2-3 days. They will last 5-6 days in the fridge and can be rewarmed in a 350 degree oven for a few minutes. 
• Danishes can be served warm or at room temperature.
• I do not recommend using frozen raspberries for this recipe, as they will release too much liquid in the oven, making the danishes soggy. 
• You can use different berries in this recipe. I suggest using an equal amount of blueberries or blackberries as a substitute for the raspberries.
• Raspberry jam can be used as a substitute for fresh raspberries. You can swirl a dollop of jam into the cream cheese filling of each danish in place of fresh berries if you prefer.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 273Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 92mgSodium: 153mgCarbohydrates: 32gFiber: 2gSugar: 24gProtein: 6g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Raspberry Lemon Cream Cheese Danish appeared first on A Classic Twist.

This blueberry gin fizz puts a summery and fruity twist on the classic gin fizz cocktail. The botanical notes of gin are paired with a sweet blueberry simple syrup and bright and zingy fresh lemon juice. Chilled club soda adds a touch of effervescence, keeping this summer cocktail refreshingly cool. This purple-hued cocktail is light, crisp, and perfect for summer gatherings or lazy evenings on the patio.

Summer is meant for no-bake desserts and sipping on refreshing cocktails by the pool! I have an easy gin cocktail to share with you that makes blueberries the star!

You know how much I love sharing cocktails with you over the years. I have a collection of summer cocktails that are amazing like this Strawberry Paloma, Cucumber Infused Gin Cocktail, Pink Lemonade Cocktail, & Peach Paloma.

This gin drink uses a homemade blueberry simple syrup to infuse it with that rich blueberry flavor. A little lemon brightens the flavor of the blueberries and gives the drink a little touch of zest.

I use fresh blueberries to make the simple syrup but this recipe is forgiving and you can easily use frozen blueberries if that’s all you have on hand. I do find frozen blueberries give the syrup a more muted flavor whereas fresh blueberries infuse it with a bright blueberry flavor.

Just like my other cocktails, you can turn this drink into a mocktail. Simply leave out the gin and add a little more club soda. 

Ingredients

• fresh blueberries
• granulated sugar
• some fresh mint
• blueberry simple syrup
• fresh lemon juice
• some gin
• club soda

How to Make Blueberry Gin Fizz

Make the blueberry simple syrup first. Add the blueberries, water, and sugar to a small saucepan or pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes.

As the syrup simmers, gently smash the blueberries to help encourage them to release their juices.

Remove the pot from the heat then submerge the mint sprig in the syrup. Allow the syrup to cool fully to room temperature.

Then strain out the mint and fruit solids.

Bottle the syrup and keep it in the fridge until you’re ready for a cocktail. 

To make one cocktail, add a handful of ice to a cocktail shaker followed by the blueberry simple syrup, lemon juice, and gin. Shake vigorously for about a minute until well chilled.

Strain into a double rocks glass or tumbler filled with fresh ice.

Top with chilled club soda and garnish with blueberries and mint leaves if desired.

How to Turn into a Pitcher Drink

To turn this drink into a pitcher drink to serve 8 people, make the blueberry simple syrup. Then add the blueberry simple syrup, lemon juice, gin, and club soda to a pitcher and stir. Lastly, add some ice and serve immediately. Garnish each drink with blueberries and mint leaves if desired.

More Easy Summer Cocktail Recipes

• Guava Paloma
• Peach Bourbon Smash
• Planter’s Punch
• Cucumber Basil Gimlet
• Strawberry Popsicle Prosecco Cocktail

What do you think of this amazing blueberry summer cocktail recipe? What would you serve with this drink? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy sipping, friends!

Blueberry Gin Fizz Recipe

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Yield: 1 drink

Blueberry Gin Fizz

This blueberry gin fizz puts a summery and fruity twist on the classic gin fizz cocktail. The botanical notes of gin are paired with a sweet blueberry simple syrup and bright and zingy fresh lemon juice.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

For the blueberry simple syrup

Toggle ingredient group

• 1 heaped cup fresh blueberries
• ½ cup water
• 1 cup granulated sugar
• 1 sprig fresh mint

For the cocktail

Toggle ingredient group

• Ice
• 1 ounce blueberry simple syrup
• 1 ounce lemon juice, freshly squeezed
• 2 ounces gin
• 4-5 ounces club soda, chilled
• Fresh blueberries, optional for garnish
• Fresh mint, optional for garnish

Instructions

1. Make the blueberry simple syrup first. Add the blueberries, water, and sugar to a small sauce pan or pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes. As the syrup simmers, gently smash the blueberries to help encourage them to release their juices. Remove the pot from the heat then submerge the mint sprig in the syrup. Allow the syrup to cool fully to room temperature, then strain out the mint and fruit solids. Bottle the syrup and keep it in the fridge until you’re ready for a cocktail. 
2. To make one cocktail, add a handful of ice to a cocktail shaker followed by the blueberry simple syrup, lemon juice, and gin. Shake vigorously for 30-60 seconds until well chilled. Strain into a double rocks glass or tumbler filled with fresh ice. Top with chilled club soda and garnish with blueberries and mint leaves if desired.

Notes

I recommend using a glass with a 12-14 ounce capacity. If you only have smaller glasses, or prefer a smaller drink, divide the shaken blueberry syrup, lemon juice, and gin mixture between two smaller glasses filled with ice, then top with the chilled club soda. 

You’ll end up with a little over a cup of the blueberry simple syrup which is enough for 8 drinks. Keep leftovers in the fridge and use them within 2-3 weeks.

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Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 1591Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 28mgCarbohydrates: 378gFiber: 5gSugar: 367gProtein: 2g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Blueberry Gin Fizz appeared first on A Classic Twist.

Creamy, dreamy pistachio ice cream. No churn, no fuss, just real pistachio paste, a hint of sweetness, and that irresistible nutty flavor in every bite.

Hey there, and welcome back, friends.

You are in for a frosty treat!

Pistachio is still having a moment, and I’m here for it! I’ve been a big fan of pistachios for as long as I can remember. Their light, delicate flavor turns anything into something worth nibbling on.

If you love pistachio, give these recipes a try: Salted Pistachio Chocolate Chunk Cookies, Orange Chiffon Cake with Pistachio-Cardamom Swirls, Rosewater Pavlova with Strawberries and Pistachio, Pink Moscato Panna Cotta with Pistachios, and White Chocolate Semifreddo with Pistachios and Raspberries.

I hate complicated ice cream recipes. I don’t have the patience to work an ice maker or freeze a container of ice cream ahead of time to use a Ninja Creami, but this ice cream recipe is no-churn!

The whipping cream in the recipe keeps the ice cream light and scoopable, eliminating the need for an ice cream maker to churn it.

Now this recipe does use pistachio paste, which you can find at your local grocery store or on Amazon. So I guess it is a tiny bit complicated, but if you’re like me, you’re always making an Amazon order, so add it to your shopping cart.

You can use pistachio butter instead of pistachio paste as long as it is pure and unsweetened.

I did cheat with the color of this ice cream a little bit by adding a few drops of natural green food coloring to make it more vibrant. Real pistachio paste gives this ice cream a soft green hue, and food coloring brightens it just a little.

If you want your pistachios to stay on top of the cream, make sure you wait an hour or two after putting the ice cream in the freezer to harden before sprinkling the pistachios over the top.

What I love about this ice cream, besides the flavor, is that you can mix it up by adding mini dark chocolate chips alongside the roasted chopped pistachios.

If you cannot have dairy, you can use coconut cream and unsweetened condensed coconut milk instead. It will change the texture a little, giving you a more dense ice cream.

Ingredients

• a can of sweetened condensed milk
• cold heavy whipping cream
• some high-quality pistachio paste (pure, unsweetened)
• vanilla extract
• almond extract (optional, but highly recommended)
• pinch of sea salt
• roasted pistachios

How to Make Homemade Pistachio Ice Cream

In a large bowl, whisk together the sweetened condensed milk, pistachio paste, vanilla, almond extract (if using), and salt until smooth and uniform.

In a separate bowl, whip the heavy cream until stiff peaks form.

Fold the whipped cream gently into the pistachio base until thoroughly combined.

Stir in half a cup of the chopped pistachios.

Pour into a loaf pan or an airtight container. Smooth the top and sprinkle the remaining pistachios if desired.

Cover and freeze for at least 6 hours or until firm.

Let it sit at room temperature for 5 minutes before scooping.

How to Store

This homemade ice cream is best enjoyed within 2 weeks for the freshest taste and texture.

More Homemade Ice Cream Recipes

• Nutella Ice Cream (No Churn)
• Chocolate Ice Cream with Peanut Butter Swirls
• Chocolate Coconut Ice Cream (No Churn)
• Snickerdoodle Ice Cream (No Churn)
• Coffee Caramel Ice Cream (No Churn)

What do you think of this amazing pistachio ice cream recipe? What would you serve with a scoop of this ice cream? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer, friends!

Pistachio Ice Cream Recipe

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No Ratings

Yield: 1 pint of ice cream

Pistachio Ice Cream (No Churn)

Creamy, dreamy pistachio ice cream. No churn, no fuss, just real pistachio paste, a hint of sweetness, and that irresistible nutty flavor in every bite.

Prep Time 15 minutes

Cooling Time 6 hours

Total Time 6 hours 15 minutes

Ingredients

• 1 can (14 oz) sweetened condensed milk
• 2 cups cold heavy whipping cream
• 1/2 cup high-quality pistachio paste (pure, unsweetened)
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional, but highly recommended)
• Pinch of sea salt
• 3/4 cup chopped roasted pistachios (divided)

Instructions

1. In a large bowl, whisk together the sweetened condensed milk, pistachio paste, vanilla, almond extract (if using), and salt until smooth and uniform.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Fold the whipped cream gently into the pistachio base until thoroughly combined.
4. Stir in half a cup of the chopped pistachios.
5. Pour into a loaf pan or an airtight container. Smooth the top and sprinkle the remaining pistachios if desired.
6. Cover and freeze for at least 6 hours or until firm.
7. Let it sit at room temperature for 5 minutes before scooping.

Notes

1. Use pure pistachio paste (100% pistachios, no added sugar) for the best flavor and color.
2. Add a few drops of natural green food coloring if you want a more vibrant color.
3. To keep the pistachios on top from sinking, freeze the ice cream for 1–2 hours first, then sprinkle them on once it’s slightly firm.

FAQs

1. Can I use pistachio butter instead of pistachio paste?

Yes, as long as it’s pure and unsweetened, but the flavor may be slightly milder.

2. How long does it last in the freezer?

It’s best enjoyed within 2 weeks for the freshest taste and texture.

3. Is the green color natural?

Real pistachio paste gives a soft green hue. Add natural food coloring if you want a brighter shade. (Just a tiny drop of green gel food coloring was added for the photo; the natural color is much paler

Variations:

• Fold in mini dark chocolate chips alongside the roasted chopped pistachios.
• For a vegan version, you can try using coconut cream and sweetened condensed coconut milk instead of dairy. The texture might differ.
  

Recommended Products

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• 
  Cuisinart CIM-42PC Ice Cream Maker, White
• 
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• 
  Tovolo Tight-Fitting, Stack-Friendly, Sweet Treat Ice Cream Tub - Pink

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 329Total Fat: 31gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 69mgSodium: 121mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 6g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Pistachio Ice Cream (No Churn) appeared first on A Classic Twist.